Brussels Sprouts Pizza Recipes

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BRUSSELS SPROUTS PIZZA CARBONARA



Brussels Sprouts Pizza Carbonara image

"Remember when almost every pizza had Italian red sauce on it, and toppings like meatballs and peppers? You could get a whole pie from your local pizzeria, or just grab a slice at the counter. It was delicious - but very predictable. Oh my, has pizza changed over the past 40 years! The beginning of the evolution was in the early 1980s, when Alice Waters started making California pizzas in the café above her Berkeley restaurant Chez Panisse. She would put anything on them, as long as the ingredients were fresh, local and organic: tomato sauce, homemade fennel sausage and black olives; or chanterelle mushrooms, roasted onions and mozzarella. Her combinations were surprising and so delicious! In 1982, Wolfgang Puck, the genius chef/owner of Spago in L.A., also started making California pizzas, and soon people were traveling across the country to try Spago's pies. You can still order the most famous one, topped with dill crème fraîche, smoked salmon and caviar. One of my favorite places to have pizza (at least before the pandemic) was at Marta, a wonderful trattoria in New York City. I ordered a Brussels sprouts pizza there a while back, and it was so good that I came right home and made my own version with thinly shaved Brussels sprouts and lots of carbonara sauce. I think you'll love it!" says Ina.

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield Four 9-inch individual pizzas

Number Of Ingredients 12

1 1/2 cups whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk ricotta (9 ounces)
2 extra-large egg yolks
Kosher salt and freshly ground black pepper
Good olive oil
8 ounces pancetta, 1/8-inch diced
4 8-ounce balls store-bought pizza dough
1/2 cup freshly grated Italian Parmesan cheese
1/2 cup freshly grated Italian Pecorino cheese
12 ounces Brussels sprouts, trimmed and thinly sliced (see Cook's Notes)

Steps:

  • Preheat the oven to 475˚ F. Arrange two racks evenly spaced in the oven.
  • For the béchamel, pour the milk into a small saucepan and bring to a simmer over medium heat. Meanwhile, melt the butter in a medium saucepan over medium-low heat. Whisk the flour into the butter and cook for 2 minutes, whisking almost constantly. Whisk in the hot milk, switch to a wooden spoon and simmer, stirring constantly, for 2 to 5 minutes, until thick enough to leave a trail when you run your finger down the back of a spoon. Cook for one more minute. Off the heat, stir in the ricotta, egg yolks, 1 teaspoon salt and 1/2 teaspoon pepper; set aside.
  • Heat 1 tablespoon olive oil in a medium (10- to 11-inch) sauté pan, add the pancetta and cook over medium heat for 4 minutes, stirring occasionally, until half-cooked. Transfer the pancetta to a plate lined with paper towels and set aside.
  • Flip over two sheet pans and put 12-by-18-inch pieces of parchment paper on each pan. Roll and stretch 2 of the pizza doughs into a 9- or 10-inch circle (they don't want to be perfect!) on the parchment papers. Leaving a 1-inch border, spread 1/2 cup of the béchamel on each pizza and sprinkle with 2 tablespoons of the Parmesan, 2 tablespoons of the Pecorino and a quarter of the pancetta. In a medium bowl, toss the Brussels sprouts with 3 tablespoons olive oil. Sprinkle the two pizzas evenly with half of the Brussels sprouts. Bake for 15 to 20 minutes, until the crust is nicely browned, including the bottom. Cut each pizza into 6 wedges with a large chef's knife and serve hot. Repeat for the remaining two pizzas.

BACON AND BRUSSELS SPROUTS PIZZA



Bacon and Brussels Sprouts Pizza image

Savor the flavors of fall with this sumptuous pizza topped with yummy, healthful ingredients.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 12

1 tablespoon white balsamic vinegar
2 teaspoons olive oil
1/2 teaspoon pepper
1/4 teaspoon salt
1 1/2 cups fresh shaved Brussels sprouts (from 9-oz bag)
3/4 cup thinly sliced red onion
2 tablespoons honey
2 teaspoons lemon juice
1 medium apple (such as Braeburn), thinly sliced
1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1/2 cup coarsely crumbled cooked bacon (about 4 slices)
2 oz blue cheese, crumbled (1/2 cup)

Steps:

  • Heat oven to 400°F. Spray dark 15x10x1-inch pan with cooking spray.
  • In medium bowl, beat vinegar, oil, pepper and salt with whisk. Add Brussels sprouts and onion; toss to coat. Cover with plastic wrap; refrigerate.
  • In medium bowl, beat honey and lemon juice with whisk. Toss with apple to coat. Set aside.
  • Unroll dough; place in pan. Starting at center, press out dough to edges of pan. Bake about 7 minutes or until edges of crust just begin to turn golden brown. Meanwhile, in 10-inch nonstick skillet, cook Brussels sprouts mixture over medium-high heat about 5 minutes or until crisp-tender and beginning to brown. Remove from heat; set aside.
  • Top partially baked crust with apple slices in single layer, leaving 1/2-inch border around edges. Discard any extra honey mixture. Divide Brussels sprout mixture evenly over apples. Sprinkle with bacon and cheese.
  • Bake 8 to 12 minutes or until crust is golden brown. Cut and serve immediately.

Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 9 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 11 g, TransFat 0 g

ROASTED BRUSSELS SPROUTS PIZZA WITH PROSCIUTTO AND BROWN SUGAR-BALSAMIC ONIONS



Roasted Brussels Sprouts Pizza with Prosciutto and Brown Sugar-Balsamic Onions image

A great pizza to surprise your dinner guests with, this a perfect balance of sweet and salty. The caramelized onions give off a tangy, sweet flavor that pairs well with the salty feta and rich roasted Brussels sprouts. The crust is crisp on the edges and the cheese is creamy. This is delicious! Serve it for dinner or cut it into squares for a delicious appetizer.

Provided by NicoleMcmom

Categories     Pizza

Time 45m

Yield 4

Number Of Ingredients 12

1 (16 ounce) package refrigerated pizza dough
2 cups sliced Brussels sprouts
3 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1 teaspoon ground black pepper, divided
1 medium red onion, thinly sliced
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
2 ounces prosciutto, diced
1 cup shredded mozzarella cheese
⅓ cup crumbled feta cheese
2 teaspoons chopped fresh thyme

Steps:

  • Set pizza dough out to come to room temperature while other ingredients are prepared.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
  • Toss Brussels sprouts with 1 tablespoon olive oil, and 1/2 teaspoon each salt and pepper. Arrange in a single layer on the prepared baking sheet.
  • Roast in the preheated oven until browned and tender, about 12 minutes. Remove from the oven. Increase heat to 450 degrees F (230 degrees C).
  • While the Brussels sprouts are roasting, heat 1 tablespoon oil in a medium skillet over medium heat. Cook onion in the hot oil, stirring often, until very soft and golden brown, about 15 minutes. Season with remaining 1/2 teaspoon each salt and pepper; cook for 2 minutes. Add balsamic vinegar and brown sugar and cook, stirring constantly, until slightly thickened and rich in color, about 2 more minutes. Remove from heat and set aside.
  • Form dough into a 14-inch wide circle. Brush remaining 1 tablespoon olive oil evenly over the dough. Arrange onions, Brussels sprouts, and prosciutto over top and sprinkle evenly with mozzarella and feta cheeses.
  • Bake in the preheated oven until crust is browned and a bit crispy and the cheeses are melted, 13 to 15 minutes.
  • Sprinkle with thyme and cut into 8 slices to serve.

Nutrition Facts : Calories 590.2 calories, Carbohydrate 65.6 g, Cholesterol 41.7 mg, Fat 25.9 g, Fiber 3.8 g, Protein 23 g, SaturatedFat 7.9 g, Sodium 1830.4 mg, Sugar 13.2 g

BRUSSELS SPROUT-LEMON PIZZA



Brussels Sprout-Lemon Pizza image

Brussels sprouts make for a crispy, chewy pizza topping. Lemon slices, ever so slightly caramelized, add zing.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 25m

Yield Makes one 12-inch pizza

Number Of Ingredients 7

1 tablespoon plus 1 teaspoon extra-virgin olive oil
3/4 pound store-bought pizza dough
3 ounces lightly salted fresh mozzarella, thinly sliced
1 1/2 ounces finely grated Pecorino Romano cheese (about 2/3 cup)
3 cups packed brussels sprout leaves (from about 1/2 pound)
Coarse salt and freshly ground pepper
5 paper-thin lemon slices, cut into half-moons (from 1/2 lemon)

Steps:

  • Preheat oven to 500 degrees. Brush a 12-inch cast-iron skillet with 1 teaspoon oil. Press dough flat in skillet, spreading to edge (if it retracts, let rest 5 minutes before continuing). Brush a 1-inch border around edge with 1 teaspoon oil.
  • Scatter mozzarella and half the Pecorino evenly over dough, leaving a 1/2-inch border around edge.
  • Toss brussels sprouts with remaining Pecorino, remaining 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Scatter sprout mixture over cheeses, and top with lemon.
  • Cook over medium-high heat until bottom is golden brown, 4 to 5 minutes. Transfer to oven, and bake until edges of sprouts start to char, edge of crust is golden, and dough is cooked through, about 10 minutes. Season with pepper.

EASY BRUSSELS SPROUTS PITA PIZZAS WITH OPTIONAL BACON



Easy Brussels Sprouts Pita Pizzas with Optional Bacon image

Assemble these delectable little pita pizzas in under 10 minutes. The shredded Brussels sprouts roast to perfection, and they're the perfect partner for a light sprinkling of melty mozzarella, sweet onions, and the touch of heat from crushed red pepper flakes.

Provided by Kare for Kitchen Treaty

Time 18m

Number Of Ingredients 9

4 pita breads
1/4 cup olive oil + a little more for drizzling
3 medium cloves garlic (minced (about 1 tablespoon))
1 cup shredded mozzarella cheese (can sub vegan cheese)
1/2 small sweet onion (sliced)
1/2 pound Brussels sprouts
1/8 - 1/4 teaspoon crushed red pepper flakes (to taste)
Kosher salt and freshly ground pepper to taste
1 slice bacon (cooked, drained, and crumbled, per pita pizza)

Steps:

  • Preheat oven to 425 degrees Fahrenheit.
  • In a medium bowl, mix the 1/4 cup olive oil with the minced garlic.
  • Place pitas on a baking sheet. Brush the top of each pita with a little of the olive oil garlic mixture.
  • Lay onions on pitas, then sprinkle each with 1/4 cup shredded mozzarella.
  • Slice the stem end off of the Brussels sprouts and peel off the outer layer or two of leaves. Rinse and dry. Thinly slice sprouts from end to top. Add to bowl with remaining olive oil and garlic, and toss well.
  • Divide Brussels sprouts between each pizza. Pile loosely to about 1/2 inch of the edge of the pitas.
  • Top individual pizzas with crumbled bacon, if using.
  • Sprinkle with red pepper flakes, along with a generous pinch of kosher salt (use a light hand with the salt on those with bacon), and freshly ground black pepper.
  • Drizzle each lightly with about another teaspoon of olive oil.
  • Bake for 8 - 10 minutes until pitas are golden brown and getting crisp around the edges, the cheese is melted, and the shredded Brussels are tender.
  • Cut into quarters and serve.

THE BRUSSELS SPROUTS SPECIAL



The Brussels Sprouts Special image

Cauliflower crust pizzas are very popular right now, and this is one I think you'll enjoy. The CAULIPOWER® crust will remind you of a thin-crust pizza, and topped with sliced Brussels sprouts, onion, and crisp bacon, you can feel good about Friday-night pizza!

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 4

Number Of Ingredients 8

1 CAULIPOWER® Three Cheese Pizza
4 ounces Brussels sprouts, thinly sliced
3 teaspoons olive oil, divided
salt and ground black pepper to taste
½ small red onion, thinly sliced
2 slices crisp-cooked bacon, crumbled
2 tablespoons grated Parmesan cheese
¼ teaspoon red pepper flakes, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Place pizza on a sheet pan or pizza pan. Do not allow to thaw before placing in the oven; it should be frozen.
  • Toss Brussels sprouts with 2 teaspoons olive oil in a medium bowl and season with salt and pepper. Scatter the Brussels sprouts on the pizza.
  • Toss the red onion slices with the remaining 1 teaspoon olive oil, and arrange on top of the Brussels sprouts.
  • Sprinkle the bacon over the onions, and top with grated Parmesan cheese and crushed red pepper flakes.
  • Bake in the preheated oven for 13 to 15 minutes.

Nutrition Facts : Calories 280.9 calories, Carbohydrate 22.1 g, Cholesterol 36.3 mg, Fat 15.9 g, Fiber 2.8 g, Protein 12.2 g, SaturatedFat 5.3 g, Sodium 548.1 mg, Sugar 2 g

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  • Preheat oven to 450°. Heat 2 Tbsp. of oil in a large skillet over medium-high heat. Add onion; season with salt and pepper and cook, stirring occasionally, until softened and golden, 8–10 minutes. Add brussels sprouts, garlic, and red pepper flakes and cook until brussels sprouts are wilted, about 5 minutes. Season with salt and pepper; set aside.
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  • Preheat oven to 425 degrees Fahrenheit and place a pizza stone on the middle rack if you have one. Slice your onions into thin rounds (the thinner you slice them, the faster they will cook).
  • Prepare the Brussels by slicing off the tough ends and discarding them. Use your fingers to pull off the individual leaves around the outside, then trim off the newly exposed tough end, and continue until you have broken the sprout into leaves. Repeat for about half of the Brussels sprouts, then slice the rest into thin slices from top to bottom. Drizzle the sprouts with 1 1/2 teaspoons olive oil and toss well. Rub the oil into the sprout leaves so they’re all lightly coated in oil, adding another dash of oil if necessary. Toss with a sprinkle of salt and pepper and set aside.
  • To prepare the red onions, warm 1 tablespoon olive oil in a large skillet over medium heat. Add the onions, a pinch of red pepper flakes and a dash of salt. Toss to combine. Cover and cook, stirring occasionally, for 10 minutes, or until the onions are nice and soft. The thinner you sliced them, the sooner they will cook. Pour in the balsamic vinegar and stir to combine. Continue cooking, uncovered, for a few more minutes, until the balsamic vinegar has condensed and mostly absorbed into the onions. Remove from heat and set aside to cool.
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From howsweeteats.com


CAPITAL GRILLE BRUSSEL SPROUTS RECIPE: EASY 6 SERVING IDEAS
2022-07-23 Directions: Step 1: Preheat the oven to 425. Set a small pot of water to boil on the stove. Mix the Brussels sprouts, oil, and water in a large bowl until well coated. Step 2: Transfer to a baking sheet and roast for 8-10 minutes. Capital Grille Brussel Sprouts Recipe. Step 3: Once the Brussels sprouts are cooking, take them out of the oven.
From skteamrecipes.com


BRUSSELS SPROUTS AND BACON PIZZA – ERICA'S RECIPES BISTRO PIZZA
2020-10-06 Remove the preheated pizza stone from the oven and place on the stove top. Roll out the dough on a well-floured surface and carefully transfer to the pizza stone. Brush with the olive oil mixture. Top the dough with Brussels sprouts, bacon, onion, mushrooms, and both cheeses. Reduce oven heat to 425°F and bake pizza 10-12 minutes or until ...
From ericasrecipes.com


BRUSSELS SPROUTS, PANCETTA, AND RICOTTA PIZZA RECIPE | GOOP
Season the pizza with salt. Add half the Brussels sprouts and all the shallots and pancetta, trying to avoid having too much concentrated in the center. Season the pizza peel with semolina then pull the dough onto the peel. 3. If baking in a wood-fired pizza oven, make sure the deck of the oven is between 750 and 800°F.
From goop.com


BRUSSELS SPROUTS PIZZA - DAILYDISHRECIPES.COM
2012-11-16 Recipe for Brussels Sprouts Pizza. Brussels Sprouts Pizza – Guest Post from Girl in the Little Red Kitchen. www.dailydishrecipes.com. A delicious recipe from my friend – a unique and healthier option for pizza! YUM! 5 from 2 votes. Print Recipe Pin Recipe. Prep Time 20 mins. Cook Time 10 mins. Total Time 10 mins. Course Main Dish. Cuisine American. …
From dailydishrecipes.com


HONEY AND BACON BRUSSELS SPROUTS PIZZA RECIPE - PILLSBURY.COM
Bake 8 minutes. Remove from oven; immediately spread with honey. 3. Top with Brussels sprouts, cheese and bacon; drizzle with reserved butter sauce. Bake 8 to 12 minutes longer or until crust is golden brown. 4. Meanwhile, in 8-inch skillet, toast pecans over medium heat for 2 to 4 minutes, stirring frequently.
From pillsbury.com


BRUSSELS SPROUTS PIZZA RECIPE | RECIPES.NET
2022-03-22 Repeat for about half of the Brussels sprouts, then slice the rest into thin slices from top to bottom. Drizzle the sprouts with 1 ½ teaspoons olive oil and toss well. Rub the oil into the sprout leaves, then toss with a sprinkle of salt and pepper.
From recipes.net


BRUSSELS SPROUTS AND PANCETTA PIZZA | THE CANDID APPETITE
2014-05-29 Arrange the Brussels sprout leaves and sautéed red onions on top of the cheese, dividing each among both pizzas. Add the thinly sliced pancetta slices on each of the pizzas and bake for another 5 to 7 minutes until the crust is golden brown, the cheese has melted and the top has crisped up a bit.
From thecandidappetite.com


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